Cheese and Chive Scones

Name: Cheese and Chive Scones
Prep time: 24 min
Cook time: 18 min
Total time: 42 min
Yield: 8 servings
Cuisine: British
Ingredients: 2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting; 1 tablespoon (13 g) baking powder, fresh (less than 6 months old); ¾ teaspoon (4 g) fine sea salt; ½ teaspoon (1 g) dry mustard powder; ⅛ teaspoon (0.3 g) cayenne pepper (optional); 6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes; 1½ cups (150 g) sharp cheddar cheese, coarsely grated, cold; ¼ cup (15 g) fresh chives, thinly sliced into ⅛-inch (3 mm) rounds; 1 large (50 g) large egg, cold, lightly beaten; ½ cup (120 ml) whole milk, cold; 1 tablespoon (15 ml) whole milk, cold, for brushing; ¼ cup (25 g) sharp cheddar cheese, finely grated

From the MyKitchenBank Kitchen

Tall, flaky British-style scones packed with sharp cheddar and fresh chives, with a crisp golden cheesy top and a tender, buttery crumb. Wonderful warm with butter alongside soup or a salad.

Prep: 24 min
Cook: 18 min
Wait: 25 min
Total: 1 hr 7 min
Makes: 8 wedge-shaped scones

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Ingredients

8 servings

For the scones
2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting
1 tablespoon (13 g) baking powder, fresh (less than 6 months old)
¾ teaspoon (4 g) fine sea salt
½ teaspoon (1 g) dry mustard powder
⅛ teaspoon (0.3 g) cayenne pepper (optional)
6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes
1½ cups (150 g) sharp cheddar cheese, coarsely grated, cold
¼ cup (15 g) fresh chives, thinly sliced into ⅛-inch (3 mm) rounds
1 large (50 g) large egg, cold, lightly beaten
½ cup (120 ml) whole milk, cold
For the topping
1 tablespoon (15 ml) whole milk, cold, for brushing
¼ cup (25 g) sharp cheddar cheese, finely grated

Equipment (8)

Large baking sheet (about 13×18 inches / 33×46 cm)
Parchment paper
Large mixing bowl
Box grater
Whisk and fork
Sharp chef's knife or bench scraper
Pastry brush
Wire cooling rack

Steps

Before you start

Keep the butter, milk and egg in the fridge until the moment you use them. Cold ingredients are what make scones flaky and tall.
Grate the cheddar yourself from a block. Pre-shredded cheese is coated with starch and gives a drier scone.
Plan for about 65 minutes in total, including a 15-minute chill and a 10-minute cool.
Measure the flour by weight if you can. Scooping with a cup can add up to 25% too much flour and make dry scones.

1
Prepare the pan
- Line a large baking sheet with parchment paper.
- Grate the cheddar (150 g for the dough and 25 g for the topping, keeping them in separate bowls) and slice the chives.
- Return the grated cheese to the fridge while you mix the dry ingredients.
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Ready when: Cheese is in two separate piles and the chives are sliced.
Tip: Cold cheese stays in distinct pieces and melts into pockets in the scone rather than smearing into the dough.
2
Mix dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, mustard powder and cayenne (if using) for 30 seconds so the leavening is evenly spread.
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Ready when: No streaks or clumps of baking powder remain.
3
Rub in the butter
- Add the cold butter cubes and toss to coat in flour.
- Pinch and flatten each cube between your thumb and fingertips, working quickly, until the mixture looks like coarse crumbs with some pea-sized and almond-sized butter pieces remaining.
- This takes about 3 to 4 minutes.
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Ready when: Mixture resembles coarse breadcrumbs with visible flecks of butter the size of peas.
Tip: If the butter feels soft or greasy, chill the bowl for 10 minutes before continuing.
4
Add cheese and chives
- Add the 150 g cheddar and the chives to the bowl.
- Toss with a fork until every shred is coated in flour so it doesn't clump.
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Ready when: Cheese and chives are evenly distributed through the crumbs.
5
Whisk the liquids
- In a small bowl or measuring cup, whisk the beaten egg with ½ cup (120 ml) cold milk until combined.
- Make a well in the center of the dry mixture and pour in all of the liquid.
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Ready when: Liquid is smooth and evenly yellow.
6
Form the dough
- Stir with a fork, drawing flour in from the edges, until the dough just comes together in a shaggy mass with a few dry patches.
- Press it into a ball with your hands, kneading 4 to 5 times in the bowl only until no dry flour remains.
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Ready when: Dough is slightly sticky and holds together, with visible butter and cheese pieces.
Tip: Overworking develops gluten and makes tough, squat scones. A shaggy, slightly rough dough is correct.
7
Shape and cut
- Turn the dough onto a lightly floured surface.
- Pat it into an 8-inch (20 cm) round about ¾ to 1 inch (2 to 2.5 cm) thick, dusting your hands with flour as needed.
- Use a floured knife or bench scraper to cut it into 8 equal wedges, pressing straight down rather than sawing.
- Transfer the wedges to the prepared baking sheet, leaving 1½ inches (4 cm) between them.
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Ready when: Eight even wedges with clean, straight sides.
Tip: Press the knife straight down without twisting. Sealed edges rise less.
8
Chill and preheatOven 425°F / 220°C
- Place the baking sheet in the refrigerator, or the freezer if you have space, for 15 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 425°F (220°C).
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Ready when: Wedges feel firm to the touch and the oven has reached 425°F (220°C).
Tip: Use an oven thermometer if you can. A cooler oven gives pale, flat scones.
9
Glaze and top
- Brush the tops of the chilled wedges with 1 tablespoon (15 ml) milk, avoiding the cut sides.
- Sprinkle the 25 g finely grated cheddar evenly over the tops.
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Ready when: Tops are glossy and covered with a light layer of cheese.
Tip: Milk dripping down the sides can glue the scones to the pan and stop them rising evenly.
10
Bake the sconesOven 425°F / 220°C
- Bake at 425°F (220°C) for 16 to 18 minutes, rotating the pan once at the 10-minute mark, until the scones are well risen and deep golden brown and the cheese on top is bubbling and browned in spots.
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Ready when: Deep golden tops, browned cheese, and a firm bottom that sounds hollow when tapped.
Tip: Some cheese may leak onto the parchment. This is normal and becomes crisp, tasty edges.
11
Cool briefly
- Slide the parchment with the scones onto a wire rack and let them cool for 10 minutes.
- Serve warm, split and buttered if you like.
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Ready when: Scones are warm, not hot, and firm enough to pick up.

Good to know

Tips

Keep everything cold. If the kitchen is warm, chill the flour mixture and butter for 10 minutes before adding the liquid.
Handle the dough as little as possible. Stop mixing as soon as no dry flour is visible.
Cut straight down with a sharp knife and don't twist, so the edges stay open and rise tall.
For extra-crisp tops, leave a little of the topping cheese in a thicker layer. It will brown and form a crust.

Make ahead

Shape and cut the wedges, place them on the lined baking sheet, cover tightly and refrigerate up to 12 hours (skip the 15-minute chill). Or freeze the unglazed wedges solid, transfer to a freezer bag and keep up to 2 months. Brush with milk, top with cheese and bake from frozen at 425°F (220°C) for 20 to 22 minutes.

Storage & reheating

Room temperature: airtight container up to 1 day. Fridge: up to 4 days. Freezer: baked and cooled scones, wrapped well, up to 2 months. To reheat, warm on a baking sheet at 350°F (175°C) for 8 to 10 minutes (12 to 15 minutes from frozen) until hot in the center and the exterior is crisp again.

Substitutions

fresh chives → thinly sliced scallion greens (about 3 scallions). Slightly sharper flavor; use only the green parts.
sharp cheddar cheese → Gruyère, Red Leicester or aged Gouda in the same weight. Choose a firm, flavorful cheese. Mild cheeses will taste bland.
whole milk → buttermilk, same amount. Gives a slightly tangier flavor and a very tender crumb.
unsalted butter → cold salted butter, same amount. Reduce the fine sea salt to ½ teaspoon (3 g).